Separating eggs with your hands

While there are a few ways to separate eggs, this is the one that works best for me. Even a little bit of egg yolk can ruin a batch of egg whites meant for whipping as it prevents them from thickening properly. Use this simple method and you’ll never have a problem!

  1. Gather 3 small bowls— one to use as you separate, one for the yolks, and one for the whites.
  2. Crack an egg over bowl #1. Gently slide the yolk into your cupped fingers and let the egg whites fall through into the bowl.
  3. Place the yolk in bowl #2 and the white in bowl #3. If any of the egg yolk fell through into the egg white and you plan to whip the whites, you’ll need to discard it and try again.

Leftover egg yolks and egg whites not used right away can be stored in the fridge and used within a few days.